Maltese Sauce (Malteser Sosse)

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Malta

Known as a Maltese recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

salt
white pepper
1/2 blood orange or reg. orange
3 tablespoons chicken stock
Asparagus
Chop
1 tablespoon white wine vinegar
1 tablespoon dry white wine
Must
1 green onion -- finely chopped
1/2 cup butter -- cut in small pieces
1 teaspoon lemon juice
Water
5 tablespoons fresh whipped cream *
2 egg yolks -- slightly beaten

Contains EggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Asparagus High in vitamin K · High in protein · Source of folate · +2
High in vitamin K · 42 µg per 100 g, 55% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in protein · 2.2 g per 100 g, 44% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of folate · 52 µg per 100 g, 26% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of iron · 2.1 mg per 100 g, 15% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Asparagus, raw”, USDA FoodData Central.
Lemon juice High in vitamin C
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

* 3 to 5 tablespoons of REAL whipped cream...NO substitutes.
This sauce needs to be made with extra care. Cut peel from half the orange, removing only the colored portion. Cut peel into fine narrow strips. Blanch peel briefly in boiling water, if desired. Finely chop peel, if desired; set aside. Juice orange; set aside. In a small skillet, simmer green onion 5 minutes over low heat in wine, vinegar and stock. Strain well, discarding green onion; cool slightly.
Place egg yolks and wine mixture in a small enamel-lined saucepan. Place over hot water or use a double-boiler. Water should be barely simmering at any time. If mixture is over heated it will curdle and must be remade from new ingredients. Add butter, one piece at a time, mixing well and making sure each piece is fully incorporated before adding the next. If desired use a whisk to beat butter into yolk mixture.
When all butter has been added, sauce should be fairly thick and creamy. Add lemon juice, salt, white pepper, blanched orange peel and juice. Fold in whipped cream before serving.
Serve immediately to pr event sauce from separating. This sauce is delicious with delicate fish or vegetable dishes, such as asparagus. It is also very good with broiled meat. Makes 4 servings.
"Best of German Cooking" Edda Meyer-Berkhout.